Eggless Carrot Muffin

Eggless Carrot Muffin is a moist and lightly spiced baked treat made with grated carrots, perfect for breakfast or a wholesome snack. ??

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 tablespoons flaxseed meal + 6 tablespoons water
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 2–3 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or chopped dried cranberries (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.

2. Prepare the Flax Seeds: In a small bowl, mix 2 tbsp flaxseed meal with 6 tbsp water. Stir well and let sit for 5–10 minutes to thicken.

3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Mix Wet Ingredients: In another bowl, combine granulated sugar, brown sugar, oil, the prepared flax Seeds, and vanilla extract. Whisk until smooth.

5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined—avoid overmixing.

6. Add Carrots and Extras: Fold in grated carrots, and add nuts and dried fruits if using.

7. Fill Muffin Cups: Divide the batter into muffin cups, filling each about 2/3 to 3/4 full.

8. Bake: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

9. Cool and Serve: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve once cooled.

Notes:

• You can also substitute flax eggs with 1/2 cup yogurt or 1/2 cup unsweetened applesauce if preferred.
• Great for breakfast, snacks, or a wholesome dessert!